BBQ Monkfish Satay with Coconut and Chilli Glazed Prawns

BBQ monkfish and prawns
  • 4 servings
  • 30 minutes to prepare
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Ingredients

  • 4x150g pieces monkfish fillet from your fishmonger
  • 2 tbsp olive oil
  • 12 raw tiger prawns
  • 1/2 a jar Belazu rose harissa paste
  • 1/2 a tin coconut milk
  • 1 tbsp honey
  • 1 lime, zest and juice
  • 1 tbsp crunchy peanut butter
  • Season to taste

Instructions

Method:
1. Brush the monkfish fillet pieces with olive oil and season with salt and pepper.
2. Mix together the coconut milk, harissa, honey, peanut butter, lime juice and zest and place into a small sauce pan.
3. Place the monkfish onto a hot BBQ and brush a little of the coconut and chilli glaze onto the fish turning every 2 minutes (8 minutes in total) glazing with sauce each turn until the outside is caramelised and sticky.
4. Rest the fish on a warm plate for 4 minutes while you heat up the remaining sauce and cook the king prawns on the BBQ for 2 minutes on each side.
5. Garnish each piece of monkfish with the prawns and drizzle with more sauce.
6. Serve with Booths Classic Coleslaw.

Chefs tip
Ask the Booths fish specialist to remove both membranes on the monkfish to stop the fish curling and tightening up on the BBQ.

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